Rainbow Peanut Salad

This vibrant salad is packed with fresh veggies, protein-rich edamame, and rice noodles, making it a delicious and balanced meal. The creamy peanut sauce adds healthy fats and a burst of flavor, while the mix of colorful ingredients provides fiber, vitamins, and antioxidants. Enjoy it on its own or pair it with your favorite protein for a wholesome, feel-good dish!

Serves 3

INGREDIENTS:

For the Salad:

• 1 cucumber, sliced
• 2 bell peppers, sliced
• 1/4 red onion, sliced
• 1–1.5 cups edamame, shelled
• 3–4 green onions, sliced
• 1/4 cup cilantro, chopped
• 4 oz rice noodles

For the Sauce:

• 2 tbsp peanut butter
• 2 tbsp low-sodium soy sauce
• 2 tbsp rice wine vinegar
• 1 tbsp sesame oil
• 1 tbsp sriracha
• 2 cloves garlic, grated
• 1 tsp honey or maple syrup

DIRECTIONS:

1. Cook the rice noodles according to the package instructions.
2. Drain and rinse with cold water.
3. Slice the cucumber, bell peppers, red onion, and green onions. If using frozen edamame, thaw it by running under warm water or microwaving briefly.
4. In a small bowl, whisk together peanut butter, soy sauce, rice wine vinegar, sesame oil, grated garlic, and honey or maple syrup until smooth.
5. In a large bowl, combine the rice noodles, sliced vegetables, and edamame.
6. Pour the sauce over the salad and toss to coat evenly.

NOTES:

This recipe is delicious on its own and pairs well with your favorite proteins, such as chicken, shrimp, tofu, salmon, or beef.

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